These are the best pickled broccoli stems. We kid you not. They are pickled broccoli stems to fight over. You might think it’s because there isn’t a lot of competition in this category. However, once you try this recipe by acclaimed cookbook author and New York Times food columnist Martha Rose Shulman, you’ll be sold and try to pickle everything this way. And, because of Shulman’s reputation for using fresh, seasonal produce to make healthful and delicious recipes, you know it’ll be good and good for you.
These pickles are in such demand at our house that our kids get excited when we reach for broccoli at the market and tensions run high once we reach the last of the pickles. The fresh garlic and the sweetness of the sherry vinegar combine to make a zesty, sweet infusion, which we all can’t get enough of. And, of course, not cooking the broccoli helps retain all the good nutrients. It’s also so easy to make, which is great because you’ll end up making it again and again, especially when you have stems leftover from making our refined sugar-free classic beef and broccoli.
PrintPickled Broccoli Stems to Fight Over
Once you try this recipe, you’ll be sold and try to pickle everything this way. The fresh garlic and the sweetness of the sherry vinegar combine to make a zesty, sweet infusion, which we all can’t get enough of.
- Prep Time: 10 minutes
- Cook Time: 16 hours
- Total Time: 16 hours 10 minutes
- Yield: 3 1x
- Category: Side
- Method: Pickle
- Cuisine: American
- Diet: Vegan
Ingredients
- 3 or 4 broccoli stems
- 1/2 teaspoon kosher salt
- 1 medium-sized garlic clove, minced
- 1 tablespoon sherry vinegar
- 2 tablespoons extra virgin olive oil
Instructions
- Peel the broccoli stems. Cut them into 1/4″ thick sticks or into 1/4″ coins.
- Place them in a jar with the salt. Shake the jar and place in the refrigerator for 8 hours to overnight. In the morning, drain the water from the jar. If you forget this step, the result is much too salty.
- Add the garlic, sherry vinegar and extra virgin olive oil. Give the jar a shake and replace the jar in the fridge.
- Enjoy in several hours.
Notes
- These pickled broccoli stems are best served the same day. Their green color fades. However, they still taste great.
Keywords: easy recipe, flower vegetables, vegan, vegetarian, veggie side
Make it your own
Since the kids fight over these pickled broccoli stems, we’ve tried pickling many other vegetables in hopes of getting the same results. Our favorite, however, is watermelon rind. The sweet smell of the watermelon mixed with the garlic and sherry vinegar is just so pleasing. It tastes like summer. Green beans are another excellent option since they aren’t that popular with the kids otherwise. Tell us how you’ve made this recipe your own!
Find more Recipes to make your next nourishing meal a delicious one.
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Curated Picks
Healing Life: These cutting boards check all the boxes for sustainability and being toxin-free. Healing Life makes these boards from a single solid piece of raw hinoki wood. So, there are no glues or varnishes to worry about. Hinoki wood from Japan is prized for its durability, antimicrobial properties and ability to preserve sharp knives.
Ball: Ball mason jars are the standard for preserving produce since 1884. They boast a new and improved sure-tight lid that seals for 18 months. This size is perfect for making quick pickles and storing homemade salsas or sauces. It’s also freezer-safe and a great looking vessel for gifts.
